Pan-fried Goose Liver Pate Dumplings

Mix minced pork with marinade. Cook cabbage in boiling water until tender. Drain. Chop into pieces and squeeze out water. Add goose liver pate, cabbage and Chinese celery to minced pork. Mix well. Divide filling into 12 equal portions. Sieve flour. Add hot water to form a soft dough. Knead until smooth. Form dough into a roll and divide into 12 equal portions. Roll each portion into a round. Wrap filling with round dough to form dumplings. Heat 2 tbsp oil. Pan-fry dumplings on moderate heat until the bottom is golden yellow. Pour in water, cover and cook on low heat until all water is absorbed, about 10 minutes. Add 2 tsp oil and fry dumplings for 1 more minute. Serve with dipping sauce.